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Rosemary White Bean Tomato Soup

Rosemary

Diced Tomatoes

Olive Oil

Parmesan

Vegetable Broth

Parmesan Rind

White Beans

Red Pepper Flakes Salt & Pepper

Parsley

Onions

Kale

Garlic

Warm the olive oil in a large pot or dutch oven over medium heat. Sauté the onions for 3-4 minutes until they start to soften and turn translucent.

Stir the minced garlic, red pepper flakes, salt and pepper into the onions. Continue cooking for a minute letting the onions become fragrant.

Add the white beans, diced tomatoes. vegetable broth, fresh rosemary sprigs and parmesan rind. Bring the soup to a boil. Reduce heat and simmer for 20-25 minutes until it thickens slightly.

Stir in the chopped kale. Give it a few minutes to soften. Divide the soup into bowls and top with chopped parsley and Parmesan.

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Rosemary White Bean Tomato Soup